Nils
Jorra

Why did you become a chef?

At the time, I was looking for a way to express my creativity. Art school wasn't an option, and since my wife at the time was, let's say, a modest cook, I considered training as a chef. I had a passion for good food even as a child, and somehow the supposed rockstar life of chefs also appealed to me.

What's the best thing about your profession?

For me, there are many beautiful aspects to cooking or grilling. For example, you can always learn new things and there's inspiration everywhere. The joy of enthusiastic guests is wonderful, and then, of course, the ingredients. Every year I look forward to the time when very specific foods are in season.

How important is sustainability in fine dining?

In my opinion, sustainability is one of the most inflationary terms of recent years. One should be very careful and responsible with this term. I believe it requires a lot of innovative spirit to be considered sustainable in today's world. A high degree of openness to new ideas helps in developing new, sustainable concepts... this is a necessary process for both the chef and the guest.

What does respect for food mean to you?

The most obvious answer is, of course, not to throw anything away, to process everything, and so on. But I think that should be self-evident. For me, respect for food has a lot to do with the handling in the kitchen, the cooking process, and the way I present the dish. I think it's important to recognize the products, to taste them, and also to know and convey their respective story.

Which Nesmuk knife is your favorite and why?

That's not so easy, they are all beautiful. Depending on the occasion and purpose, I choose the perfect blade. However, I particularly like the idea of the Nesmuk Folder, a folding knife that is special in every respect. We live in a very volatile world, we travel a lot and often have to deal with compromises. The knives of the Folder series give you special and familiar moments in everyday situations. Anytime, anywhere. I like that.

Why is good craftsmanship so important in your profession?

For me, craftsmanship means creativity. If I'm distracted at work by bad knives, then no creative process can emerge. The "tool" slows me down instead of inspiring me. Craftsmanship, of course, also means precision, and that is only possible in the kitchen with the best knives.

How do you bring sustainability into your
kitchen?

For example, I try to change the way we handle and consume meat and fish. My focus is on the supposed side dishes, innovative vegetable dishes, new presentations. I don't want to re-educate anyone, but I'm always happy when guests ask me about the vegetable dishes and side dishes after one of my meat seminars. GOAL!

What distinguishes Nesmuk knives from others you have worked with before?

The precision in manufacturing is certainly first and foremost. However, I find the attention to the selection of raw materials almost even more important. As I write these lines, my Nesmuk knife case is next to me. The scent alone that this case emits is wonderful - and that's just the case!